Roast Beetroot and Potatoes with Red Onions, Balsamic Vinegar and Rosemary

Preparation info

  • Serves

    4–6

    as a side
    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

This simple recipe works best with smaller beetroot as they don’t need to be peeled, just scrubbed really well. It requires your attention for 10 minutes on the stovetop but can then just be stuck in the oven.

Ingredients

  • 1 kg waxy potatoes (for varieties), scrubbed well
  • 500 g small beetroot, scrubbed well
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Method

Heat the oven to 200°C/Gas 6.

Cut the potatoes into medium-sized wedges and the beetroot into halves or quarters, depending on size. Cut the onions in half and then into wedges (don’t cut off the base as this is what holds each wedge together).

Heat a large roasting tin on